Preparation

1. Heat the olive oil and butter in a saucepan over medium heat. Stir in the minced onion and cook until soft and translucent. Add the rice and stir to coat for a minute or two, then immediately pour in the chicken broth, turmeric, salt, and pepper and bring to a boil. Once the rice is boiling, reduce heat to medium low and let simmer covered for about 20 minutes or until rice is cooked. Remove from heat, let cool for several minutes, fluff with a fork, then serve while hot.• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 medium white onion, minced
• 1 cup white rice
• 2 cups chicken broth
• 1/4 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper

2. Plate rice or use a forming ring, then garnish with chopped green onions and a little lemon zest.• Garnish with chopped scallions
• Garnish with lemon zest

1For optional garlic and lemon juice: If adding the garlic and lemon to this rice pilaf recipe, add the garlic for a minute or two before the rice is added (and immediately after the onions are translucent), stirring continuously to prevent the garlic from burning. Add the lemon juice with the chicken broth and seasonings and bring everything to a boil.• 2 cloves garlic, minced
• 2 teaspoons fresh lemon juice